Try out this New York System Hot Wiener Sauce recipe.
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1 teaspoon ground cumin
- 1/2 teaspoon worcestershire sauce
- 1/2 teaspoon celery salt
- 2 teaspoons chili powder
- 2 teaspoons dry mustard
- 3 pounds ground beef
- 1/2 teaspoon onion salt
- 1/2 teaspoon garlic salt
- 1/4 teaspoon minced fresh ginger root
- 1 teaspoon soy sauce
- 10 ounces ketchup
- Carbohydrate 6.87569613937619 g
- Cholesterol 77.1107029 mg
- Fat 17.3922730168937 g
- Fiber 0.397207998969283 g
- Protein 21.8901997840857 g
- Saturated Fat 6.70788471720811 g
- Serving Size 1 1 Serving (146g)
- Sodium 367.861541392143 mg
- Sugar 6.4784881404069 g
- Trans Fat 2.49852504632867 g
- Calories 274 calories
Step-by-step
- Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown; drain.
- Mix the chili powder, dry mustard, allspice, nutmeg, onion salt, garlic salt, celery salt, ginger root, cumin, Worcestershire sauce, soy sauce and ketchup into the skillet. Simmer at least 1 hour, until a desirable consistency has been attained. Serve hot.
Finely textured meat sauces undergo predictable changes during freezing due to the high fat content from three pounds of ground beef. Managing this sauce requires understanding how ground meat behaves when subjected to prolonged storage and subsequent thermal reactivation.
- Portion the cooked sauce into airtight silicone freezer bags while still warm, pressing out excess air to prevent freezer burn; stored at zero degrees Fahrenheit, the mixture maintains optimal quality for up to three months.
- Thaw frozen portions overnight in the refrigerator rather than on the countertop to keep the rendered fats evenly distributed throughout the protein matrix.
- Reheat thawed sauce in a heavy-bottomed saucepan over medium-low heat, adding two tablespoons of water if the reduction has thickened past the desired spreadable consistency.
- Substitute regular soy sauce with tamari at a one-to-one ratio when accommodating gluten sensitivities without altering the sodium balance provided by the ketchup and seasoned salts.
- Utilize a wide skillet rather than a narrow pot during the initial cooking phase to maximize surface area evaporation and accelerate the reduction process.
Proper management of heat levels during the hour-long simmer prevents scorching of the tomato and spice solids at the pan base. Careful attention to storage parameters ensures the complex blend of allspice, nutmeg, and dry mustard retains its aromatic potency.
